Humpback oven-broiler

• US 4,462,307 A
• Filed: 05/23/1983
• Issued: 07/31/1984
• Est. Priority Date: 05/23/1983
• Status: Expired due to Fees

• Current Assignee: Commercial Affiliates, Inc.
• Original Assignee: Pet Center Incorporated (Diageo PLC)
• Inventors: Wells, Harold D.
• Primary Examiner(s): Wilhite, Billy J.
• Application Number:
  US06/496,912
• Time in Patent Office: 435 Days
• Field of Search: 99/386, 99/443 C, 99/401, 99/444, 99/446, 99/447, 99/400, 99/467, 99/477, 99/482, 432/152, 432/153, 219/388, 219/345, 219/400, 126/19 R, 126/21 R, 426/243, 426/523
• US Class Current: 99/386
• CPC Class Codes: A47J 37/044 with conveyors moving in a horizontal or an inclined plane A47J37/045, A47J37/046 take precedence
• CPC Class Codes: F24C 15/16 Shelves, racks or trays inside ovens; Supports therefor

Abstract

An oven-broiler of the humpback type includes a tunnel-form cooking chamber and a conveyor extending through it for conveying food products through the chamber for cooking of the products by emission of infrared radiation form the walls of the tunnel. An entrance and an exit are located at opposite ends of the chamber for continuous ingress and egress of the food products, with both entrance and exit being at a level lower than the chamber floor for causing the chamber to entrap a heated, oxygen-starved atmosphere in which flaming of the food products cannot freely occur. An elongated aperture extends along the bottom of the chamber for communication between the chamber and the external atmosphere. A control body, which may take one of different forms such as tubular, plate-form, or perforate, extends along the length of the aperture for controlling communication through the aperture. The control body has a surface positioned within the aperture below the conveyor for contact with grease or other liquids produced by cooking of the food products, providing a location for condensation and/or controlled flaming, dependent upon configuration.

Claims

1. An oven-broiler of the humpback type including a tunnel-form cooking chamber and a conveyor therein for conveying food products through the chamber for cooking of such products by infrared radiation, the oven-broiler having structure defining an entrance and an exit at opposite ends of the chamber for ingress and egress, respectively, of food products relative to the chamber, the entrance and exit being each located at a level lower than the chamber for causing the chamber to entrap a heated, oxygen-starved atmosphere and characterized by the oven structure including means for defining an elongate aperture along the bottom of the chamber for providing communication between the chamber and an atmosphere external to the chamber, and control means associated with said aperture for controlling the nature of the oven chamber atmosphere by controlling said communication.

2. An oven-broiler according to claim 1 and further characterized by said control means including a control surface providing a condensation surface for condensing of vapor produced during heating of the food products.

3. An oven-broiler according to claim 1 and further characterized by said control surface being located beneath said conveyor for providing a drip surface for receiving drippage of grease and other liquids produced by cooking of the food products.

4. An oven-broiler according to claim 3 and further characterized by said control means having a surface positioned below said conveyor for providing a combustion region for selective burning of the produced grease.

5. An oven-broiler according to claim 1 and further characterized by said control body having an elongate form and conforming to said aperture, said control body partially blocking the aperture.

6. An oven-broiler according to claim 5 and further characterized by said control body having a characteristic dimension less than the width of said aperture and being located within said aperture for defining on opposite sides of the control body gaps with the side edges of said aperture of predetermined gap spacing.

7. An oven-broiler according to claim 5 and further characterized by means removably supporting said control body in a position located centrally within said aperture along the center line of the aperture, and said aperture and control body being of complementary configuration, the control body conforming to the aperture, said supporting means comprising a plurality of projections extending in opposite directions from the control body for engaging the oven structure to suspend the control body centrally within the aperture, the control body being readily removable from its central position within aperture.

8. An oven-broiler according to claim 1 and further characterized by said chamber having a substantially horizontal extent and being of tubular configuration, said elongate aperture extending longitudinally along at least a major portion of said horizontal extent but opening only into the bottom of the chamber, the aperture having a length along the chamber which is substantially less than the aperture width, said control means comprising an elongate control body positioned within the aperture and extending longitudinally along at least a major portion of the aperture, the control body having a character for partially blocking said aperture, and including a control surface oriented below said conveyor for contact with grease or other liquids produced by cooking of the food products, said surface being oriented for facing toward the interior of said chamber below said food products and serving as the location for controlled flaming of grease produced during said cooking.

9. An oven-broiler according to claim 8 and further characterized by grease receiving means oriented below said control body for receiving drainage of grease and other liquids from said aperture.

10. An oven-broiler according to claim 8 and further characterized by said control body being of tubular configuration.

11. An oven-broiler according to claim 10 and further characterized by said control body being closed at opposite ends, and means for supplying a cooling fluid to the interior of the central body for causing increased condensation upon the surfaces of the control body.

12. An oven-broiler according to claim 10 and further characterized by said control body being closed at opposite ends and having perforate surfaces, the interior of the control body being filled with a smoke or flavoring substance.

13. An oven-broiler according to claim 10 and further characterized by said control body being of circular cross-section.

14. An oven-broiler according to claim 10 and further characterized by said control body being of rectangular cross-section.

15. An oven-broiler according to claim 8 and further characterized by said control body being of plate-like character.

16. An oven-broiler according to claim 15 and further characterized by said control body being of curved cross-section.

17. An oven-broiler according to claim 15 and further characterized by said control body being of roof-like cross-section.

18. An oven-broiler according to claim 15 and further characterized by said control body being of flat cross-section.

19. An oven-broiler according to claim 8 and further characterized by said control body being of perforate character.

20. An oven-broiler according to claim 8 and further characterized by vent means proximate each of the entrance and exit for withdrawing smoke and vapors produced within the chamber during cooking of the food products.

21. An oven-broiler according to claim 20 and further characterized by the vent means comprising shrouds at each end of the oven for at least partially enshrouding and extending beyond the entrance and exit for receiving smoke and vapors escaping from the entrance or exit, respectively, and conduit means for carrying such smoke and vapors away from said shrouds.

22. An oven-broiler of the humpback type including a tunnel-form cooking chamber and an endless conveyor therein for conveying food products through the chamber for cooking of such products by infrared radiation, the cooking chamber being of tubular form, the oven-broiler having end extensions which extend from opposite ends of the tubular form cooking chamber for defining an entrance and an exit at the outer opposite ends of said extensions for ingress and egress, respectively, of food products relative to the chamber, the entrance and exit being each located at a level lower than the chamber for causing the chamber to entrap a heated, oxygen-starved atmosphere and characterized by the oven structure including means for defining an elongate aperture along the bottom of the chamber for providing communication between the chamber and an atmosphere external to the chamber, a control body having an elongate form and conforming to the aperture, the control body partially blocking the aperture for controlling the nature of the chamber atmosphere by controlling the nature and extent of the communication between the chamber and the external atmosphere, the control body being in a position located within the aperture along the center line of the aperture and including means for engaging the oven structure to maintain the control body within the aperture, the control body being readily removable from its position within the aperture, the control body including a control surface oriented below the conveyor for contact with grease or other liquids produced by cooking of the food products, the control surface being oriented for facing toward the interior of the chamber below the food products and serving as a location for controlled flaming of grease produced during cooking of the food products or for providing a condensation surface for condensing of vapor produced during heating of the food products, grease receiving means oriented below the control body for receiving drainage of grease and other liquids, including condensed fluids, from the aperture and control body, and vent means proximate the entrance and exit for withdrawing smoke and vapors produced within the chamber during cooking of the food products and escaping from the entrance or exit, respectively.

23. An oven-broiler according to claim 22 and further characterized by the end extensions being also tubular and extending downwardly at an angle from a central section of the oven defining the cooking chamber, the vent means comprising shrouds at opposite ends of the oven of configuration conforming to the end sections for at least partially enshrouding and extending beyond the respective entrance and exit for receiving smoke and vapors escaping from the entrance or exit, respectively, and conduit means for carrying such smoke and vapors away from said shrouds.